Peanut Butter Cup Pudding

Peanut Butter Cup Pudding

This recipe is yet another twist on my family's favorite Dark Chocolate Protein Pudding. The inspiration for this version came from a large block of 70% dark chocolate that I received in a gift basket at Christmas.  Normally I would not have any trouble just eating a large amount of chocolate all on it's own, but this block was really big and every time I tried to cut a chunk off, it crumbled into tiny pieces.  I suppose I could have just gnawed on it, but unless the chocolate is in bunny form, I find that method a little gross.  So I figured I would melt it down and use it in a recipe.  And since I had recently bought some silken tofu and some organic coconut milk to try, I thought maybe I would combine the three and see what happened.  The result is a tasty pudding that is a bit smoother than my previous versions.  However, the chocolate flavor was a bit overpowered by the tofu and milk, so I decided to add the almond extract which was definitely an improvement.  I thought it was fine as is, but my chocolate loving daughter wasn't so sure, so I mixed her serving with some peanut butter.  I am so glad I did.  It was amazing. The pudding became rich and decadent, and since all I added was healthy all natural peanut butter, it was still fairly nutritious, and higher in protein and healthy fats.  Because this recipe makes a lot and I am obsessed with not letting things go bad in my fridge, I have been eating it for breakfast the last few mornings and it has been so much fun.  I guess I really do love chocolate more than most!


Peanut Butter Cup Pudding

some ingredients

about 1 pound (16 oz.) dark chocolate
1 pound organic silken tofu
1 can organic light coconut milk
1 C. all natural peanut butter
1/4 tsp. pure almond extract




Melt the chocolate over low heat in a saucepan.  Combine the tofu, coconut milk, peanut butter and almond extract in a blender or food processor until smooth.  Whisk in the melted chocolate until fully combined.  Refrigerate for at least two hours before serving.  Will keep in the fridge for about a week.

* the chocolate taste actually improves and intensifies after the first day or two!

ready for the fridge

my daughter's "dessert"